Vietnamese Spicy Lemongrass Chicken

Name: Vietnamese Spicy Lemongrass Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Vietnamese
Ingredients: 1/4 cup plus 2 tablespoons canola oil; 1 1/2 pounds boneless, skinless chicken thighs, fat trimmed, cut into 3/4-inch pieces; 2 stalks lemongrass, minced; 1 red onion, julienned; 2 teaspoons minced garlic; 1/4 cup sake or water; 1 tablespoon oyster sauce; 1 teaspoon chili paste; 4 scallions, julienned; 5 small dried chilies; 1 jalapeño, seeded and finely chopped; Kosher salt to taste; Black pepper to taste

Recipe GLPRa9e8adf00b83cc

Vietnamese

Main Course

30 min

364 cal

Servings: 6

Stovetop

A vibrant Vietnamese stir-fry featuring tender chicken thighs in a fragrant lemongrass-infused sauce with dried chilies and jalapeño for a bold, spicy kick. Fresh scallions and julienned red onion add brightness to this quick weeknight dinner.

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Ingredients

1/4 cup plus 2 tablespoons canola oil

1 1/2 pounds boneless, skinless chicken thighs, fat trimmed, cut into 3/4-inch pieces

2 stalks lemongrass, minced

1 red onion, julienned

2 teaspoons minced garlic

1/4 cup sake or water

1 tablespoon oyster sauce

1 teaspoon chili paste

4 scallions, julienned

5 small dried chilies

1 jalapeño, seeded and finely chopped

Kosher salt to taste

Black pepper to taste

Directions

Place the chicken pieces in a medium bowl. Drizzle with 2 tablespoons of canola oil and season with 1 1/2 teaspoons kosher salt and 3/4 teaspoon black pepper. Toss until the chicken is evenly coated.
Heat 2 tablespoons of canola oil in a wok or large skillet over high heat. Add half of the chicken pieces and stir-fry until golden brown and cooked through, about 3-4 minutes. Transfer the cooked chicken to a clean plate.
Add the remaining 2 tablespoons of oil to the wok and repeat with the second batch of chicken, cooking until browned and the internal temperature reaches 165°F, about 3-4 minutes. Transfer to the plate with the first batch.
Pour the remaining 2 tablespoons of oil into the wok. Add the minced lemongrass, julienned red onion, and garlic. Stir-fry over high heat until the mixture becomes fragrant, about 2 minutes.
Pour in the sake or water and let it simmer, stirring occasionally, until the liquid is slightly reduced, about 1 minute.
Stir in the oyster sauce, chili paste, julienned scallions, dried chilies, and chopped jalapeño. Bring the mixture to a boil.
Return the cooked chicken to the wok and toss gently to coat with the sauce. Simmer for 1-2 minutes until the chicken is heated through and the flavors meld together. Adjust salt and pepper to taste, then serve hot.

Comments

Grocery List Plus Editorial Staff3.75

Lemongrass is the bottleneck: you'll find it at Publix and Harris Teeter, but not reliably at Food Lion, Walmart, or ALDI, so plan accordingly. Chicken thighs are cheap and plentiful everywhere, and the rest of the pantry items (oyster sauce, chili paste, sake) are standard at most Charlotte chains now, though you may need to check the Asian aisle. Real prep time is closer to 40 minutes once you pound and mince the lemongrass, slice the onion and garlic, and toast the dried chiles—the stated 30 minutes assumes these steps are already done. The dish reheats well and feeds a family of six generously, but this is a weeknight that demands a confident hand with heat and spice levels.